Slow Cooker Jamaican Jerk Chicken

I have been looking for a good Jamaican Jerk Chicken recipe ever since i got spoiled in Belize. They serve it almost everywhere, with a side of coconut rice and black beans. Well, I think I finally found a match!

This recipe takes almost 8 and a half hours, but 8 hours are spent in the crockpot. When the chicken is done, serve with a side of coconut rice and black beans. The skin on the chicken thighs crisps beautifully and soaks up all the yummy flavors in the crockpot. I also cut the heat down from the jalapeño, so this is a less spicy version. Feel free to add more jalapeño if you like extra heat!

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Serves: 6

Ingredients:

6 chicken thighs, bone in & skin on

3 green onions

1/2 yellow onion

1/2 jalapeño, seeded

1/3 cup soy sauce

1/4 cup distilled white vinegar

2 tbsp olive oil

1 tbsp brown sugar

2 tsp fresh thyme

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Directions:

Add chicken thighs to large skillet. Brown on medium-high heat on both sides for 3-5 minutes, until lightly browned.

In food processor, add all other ingredients. Puree until smooth.

Add chicken to slow cooker, skin side up. Pour the sauce over the chicken.